Eveline Gouw, Honours student at the Institute for Life Sciences & Chemistry wrote a literature report about how allergic characteristics of food products (cow’s milk proteins) could be detected without the use of animals. This literature study was performed in collaboration with Bioceros and the research group Innovative Testing in Life Sciences & Chemistry.
Antibody mediated allergy to Cow's milk can form a major threat to the infant's health. Infants with this type of allergy cannot consume normal milk from cow origin. Cow’s milk-derived whey hydrolysates are nutritional substitutes for children with this type of allergy. These hydrolysates can be regarded as degraded proteins of which the fragments will no longer to be recognized by the immune system of the allergic child. Cow's milk (or more specifically whey) hyrolyses therefore, will not trigger an allergic reaction. For the safety of the infant it is important to assess any residual allergenicity of the hydrolyses, before using these in infant food.